Countryside Venison Pot Pie | A Hume Country Clothing BlogA Hume Country Clothing Blog Game on: A Hume’s Countryside Venison & Roasted Garlic Pot Pie – A Hume Country Clothing Blog
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Game on: A Hume’s Countryside Venison & Roasted Garlic Pot Pie


Pie week. A full week dedicated to one of the most underrated food groups (it is a food group in our diets) is one we fully intend to take advantage of. A pie a day keeps the doctor away is our mantra and you’ll know by now we’re not fussy either. Apple pies, scotch pies, cottage pie, lemon meringue pie and every day we are occuPIEd by dreams of pies for dinner, breakfast, and lunch. So, this pie week, we’ve only got pies for you. Feast your pies on this delicious countryside game and garlic pie recipe that will leave you pie-ning for more!


This pie brings out the distinctive (and very delicious) taste of our local venison.




Pie Filling

400g Venison (Diced)

100g Plain Flour

1 Whole Garlic Bulb

2 Onions (Diced)

4 Large Carrots (Chunky Slices)

2 Sticks of Celery (Sliced)

3 Large Parsnips (Chunky Slices)

250g Chestnut Mushrooms (Halved)

2 Tsp. Dried Rosemary

1 Tsp. Dried Juniper Berries

300ml Beef Stock

300ml Chicken Stock

Red Wine

Knob of Butter


Olive Oil


Shortcrust Pastry

130g Plain Flour

150g Unsalted Butter (cubed)

½ Tsp. Salt

1 Egg (Chilled)

Egg wash (1 egg mixed with a little bit of milk)




Preheat the oven to 160°C.


Step 1

In a tray put in your garlic cloves, carrots, and parsnips., add ground pepper and drizzle on some olive oil and honey.  Put the tray in the bottom of the oven for an hour and a half, mixing it every half hour.


Step 2

In a bowl, mix your diced venison with plain flour until it is evenly coated. Put a pot on a medium heat and add a knob of butter. When the butter starts to bubble add the diced venison and brown the outside.


Step 3

Add the onions and celery to the pot and fry until the onion becomes translucent. Then add mushrooms, rosemary, and juniper berries.


Step 4

Squeeze out the garlic cloves from their skins and add them to the pot along with your roasted carrots and parsnips.


Step 5

Pour a glug of red wine into the pot and let the ingredients simmer for a few minutes. Then put in your beef and chicken stock. Let the mixture simmer for an hour or until thickened.


Step 6

Moving on to your pastry, sift the flour into a large bowl. Add in the butter and use your hands to rub the mixture together until it has the consistency of breadcrumbs.


Tip: If you cheat a little and use some pre-made pastry, we don’t blame you.


Step 7

Add the egg into the mixture and work your hand in the mixture until the pastry dough has formed.


Tip: If at this point your dough seems dry and crumbly, add a little bit of water until you get the right consistency.


Step 8

Spoon the pie filling into a pie dish. Roll out your pastry dough to the desired thickness and place it over the pie dish to form the lid cutting away any excess.


Tip: Leftover pastry can be used to add additional decoration or can be frozen in the freezer for another time.


Step 9

Brush on egg wash all over your pie lid and pierce a hole in its centre. Put the pie in the oven and take it out once the top of your pie is a lovely golden brown. Serve while hot.



If you have a go at out recipe or make something else for pie week, let us know on social media with #ahumetakemehome.